Indulge in the comforting embrace of a Root Vegetable Gratin! This delightful dish combines earthy, nutrient-packed root vegetables like potatoes, sweet potatoes, and parsnips, thinly sliced and layered with a luscious blend of cream, garlic, and cheese. As it bakes to golden perfection, the flavors meld together, creating a creamy, savory, and slightly caramelized masterpiece that's perfect for any occasion. Whether you're serving it as a cozy side dish or a hearty main course, this root vegetable gratin is sure to warm your heart and satisfy your taste buds. Get ready to savor the essence of autumn in every delicious bite!
Root Vegetable Gratin
Ingredients
4-5 parnsips
4 beets
2 sweet potatoes
1 cup heavy cream
1 cup grated Parmesan cheese
Instructions
Peel and slice all vegetables as thinly as possible using either a knife or a mandolin.
Preheat oven to 325F.
Layer the vegetables in an oven-safe baking dish one vegetable at a time. E.g. one layer of parsnips, one layer of sweet potatoes, and one layer of beets. Continue in this manner until the dish is full. Season with salt and pepper as you go.
Pour heavy cream over all the vegetables, and top with Parmesan cheese. Add salt & pepper and cover with tinfoil.
Bake for 45-50 minutes at 325. Increase heat to 375, remove tinfoil, and finish baking for another 10 minutes.
The secret to this recipe: It’s amazing fresh out of the oven but it’s even better reheated - the vegetables get even more cartelized. Enjoy!
